Preparation time is 20minutes
Cook time is 1hours 5minutes
Total time is 1hours 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 2 medium onions, peeled and finely sliced
- 500grams pork mince
- 2 cloves garlic, peeled and minced
- 1/4 bunch rosemary, leaves picked and finely chopped
- 1/3 cup white wine
- 2 large tomatoes, chopped
- 1 2/3 cup chicken stock, hot, made with 1 stock cube
- 800grams potatoes, peeled and chopped
- 1tablespoons creme fraiche
- 30grams parmesan, grated
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
18.8grams
Fat
17.2grams
Carbs
19.5grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This pork and rosemary cottage pie is rich and delicious with parmesan mash on top.
Method
Step 1 of 4
Heat the oil in a large, non-stick pan on medium heat and cook the onions and pork mince for 6-8 minutes, stirring. Stir in the garlic and rosemary cook for 2 minutes.
Step 2 of 4
Pour in the wine and bubble for 1 minute. Stir in the chopped tomatoes and simmer for 3-4 minutes. Add the stock and partially cover with the lid. Cook for 15 minutes until reduced.
Step 3 of 4
Pre-heat the oven to 180°C. Cook the potatoes in a large pot of boiling water for 8-10 minutes, until tender. Drain well, mash and stir in the creme fraiche and parmesan.
Step 4 of 4
Pour the pork mince into an ovenproof dish, smooth the mash on top and bake for 30 minutes, until golden and bubbling.
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